JPS62220147A - Edible spread - Google Patents

Abstract

Spreads having a good microbiological stability and a fresh dairy taste are produced from dimineralized, deacidified milk of pH 2.5 to 6.0. The demineralized, deacidified milk is preferably obtained by electrodialysis of fermented milk.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides that the spread has good microbiological stability, meaning that it has a long shelf life, i.e. shows no deterioration due to microbial growth for six months or longer. , concerning spreads.

The present invention particularly relates to oil- and water-containing spreads with a fresh dairy taste, lower than 6.0, and with a favorable mass rating of 4.
0 to 5.8(7)wAIII(7)I) Contains milk proteins dispersed or dissolved in a He-containing aqueous phase.

Low pH greatly contributes to the microbiological stability of the product and is therefore desirable. However, the disadvantage associated with spreads having such a low pH is that they taste sour.

Therefore, the taste is not very sour, but these p
It is an object of the present invention to provide a Wlo and O/W emulsion spread where H is within the above range.

It is another object of the present invention to provide a butter-like spread, especially a W10 emulsion spread, which exhibits good flavor release and good stability both at ambient temperature and refrigerator temperature.

It was possible to obtain an edible oil- and water-containing spread that meets the above requirements. The spread is characterized in that it comprises an aqueous phase containing demineralized and deacidified milk or milk products, with a pH below 6.0, preferably in the range 4.0 to 5.8. ,.

Milk or dairy products include whole milk, skimmed milk, whey, butter serum or membrane-filtering concentrates thereof, buttermilk, cream, yogurt, cheese and quark.
k), which can optionally also contain flavoring agents, such as sugar or cocoa, and preservatives.

Mineralization and deacidification does not necessarily mean, but rather removes all acids and all salts initially present in the starting material, but rather
containing less than 0%, preferably 0.5-70%,
This means that, in order to process milk and dairy products. A reduction of 90% or more of the initial acid and hot stone is ideal, but takes more time.

Theory vi/Mineral removal can be used as the aqueous phase of the emulsion according to the invention, this phase containing less than 40 mmol/υ, preferably from 1 to 25 mm/II M
/ Kg containing milk or milk products for a sufficient period of time.

Mineral removal from milk or dairy products is from 0 to 950, preferably from 0 to 350 Img Potassium/Kg, from 0 to 500. Preferably 0-15019 Sodium/Kg, 0-720, preferably 0-150η Calcium/9, 0-80, preferably 0-20 mg Magnesium/Kg, 0-800, preferably 0-200! IIg Chloride/Kg, 0-8001 preferably 0-600119 Phosphorus/9, (organic + non-4
! 1) 0-1000, preferably 0-400sy cytrate/9, and 0-1
0000, preferably 0-2500aI! F lactate / is given enough time to obtain 9.

Mineral removal/deacidification can be performed by ion exchange resin treatment or electrodialysis.

Demineralized/deacidified dairy products according to the invention are, for example, S R
T I (5ociete de Recherche
sTechniqueset Industry
Preferably, it is obtained by electrodialysis using equipment marketed by les France) and 1081C3 (USA).

Useful ion exchange membranes include styrene divinylbenzene and styrene butadiene type cation membranes with sulfone groups as ion exchange groups and anion membranes of the same type but with quaternary ammonium groups. These membranes are commercially available, for example, from Morinaga and Asahi Kasei.

Electrodialysis is generally carried out at temperatures ranging from 0 to 35°C. Higher temperatures contribute to shorter times, while lower temperatures help avoid protein coagulation, bacteriological problems and membrane clogging. Therefore, electrodialysis should be carried out at 0-20℃, ideally at 5-1
Preferably, it is carried out at 5°C.

In order to achieve protein dispersion/solubilization and avoid membrane clogging, it has been found to be very suitable to homogenize the dairy product before the mineral removal treatment.

Homogenization is preferably carried out under pressure, for example from 100 to 200 bar.

The edible spread according to the invention preferably comprises an aqueous phase containing a 12-acid, demineralized biologically acidified milk or dairy product, which improves butter uniformity, fine precipitation of proteins, production of antimicrobial factors and This is because it greatly contributes to the reduction of lactose, which results in a reduction in sweetness.

The aqueous phase of the emulsion according to the invention is obtained by a method of the general type: (1) bacteriologically acidifying milk or milk products from whole milk, skimmed milk, boey, buttermilk and butter serum and their concentrates; and/or adding an acid or an acid generator such as glucono delta-lactone to obtain a pH below 5.8, preferably in the range 2.5 to 5.5.
(2) subjecting the acidified dairy products to mineral removal/deacidification treatment;
p lower than 5.8, preferably in the range 4.0 to 5.8
A product is obtained having H and containing less than 40 mEq acid//C'j.

More specifically, there are two ways to perform the method outlined above.

The first method is: (1) acidifying the milk or dairy product with an acid or an acid generator to obtain a DI of 5.5 or less; (2) demineralizing the acidified raw milk or dairy product/lB2
(3) If necessary, add an alkaline substance to adjust the pH.
to a value of 5.5 or more, preferably 5.8 to 6.8,
and sterilizing the mixture, if necessary, (4) achieving bacteriological acidification of the mixture.

An advantage associated with this method lies in the excellent texture of the product obtained by this method.

The second method is to (1) acidify the milk or milk product bacteriologically and then (2)
Bacteriological acidification involves subjecting raw milk or milk products to demineralization/deacidification treatment.

Bacteriological acidification is 5treptococcus Iac
tis.

5treptococcus creIIloris,
5treptococcus diacctyllac
tis, Leuconostoc cremoris
.

LeuCONStOCmesentcroides,
5treptococcus citrophilus,
5treptococcus thermophile
us.

Lactobacillus bulgaricus,
Lactobacillus acidophilus
, Bifidobacterium bifidu
s.

Bifidobacterium + 1nfanti
Lactobacillus helveticus
, Lactobacillus casei and P
r0piOnibaCteriull sherman
It is preferable to use a culture selected from ii.

The preferred culture is 5treptococcus
acetyllactis, Leuconostoc
cremoris.

5trQDtOCOCC1lS CrellOri
S or mixtures thereof, which produce high amounts of diacetyl.

A preferred spread comprises an aqueous phase containing from 0.1 to 150 mg/Kg, preferably from 1 to 40 mg/Kg of diacetyl.

It has also been found to be very useful to aerate the milk or milk product, preferably under pressure, to increase diacetyl levels during or after bacteriological acidification.

An alternative way of achieving this consists in heating the mixture to a temperature in the range of, for example, 50 to 90°C.

Yet another method of achieving high levels of acetyl is to ferment the mixture, optionally from 1.0 to 4.5, preferably from 2.0 to
To achieve a pH in the range of 3.0, special acids such as lactic acid, hydrochloric acid or citric acid are added.

Such treatment can be combined with subsequent aeration or heat treatment, or both aeration and heat treatment.

Such treatments to increase diacetyl production have been found to be very useful in avoiding loss of diacetyl during electrodialysis, which ultimately results in loss of flavor.

The demineralized, deacidified dairy products produced as described above are further concentrated by evaporation, reverse osmosis, ultrafiltration, heating between 35 and 85°C, isoelectric precipitation, followed by separation or filtration, or a combination of these techniques. , cheese, quark, etc. These can be used as components of the dispersed aqueous phase of the w/o emulsion spreads of the invention.

The aqueous phase of the edible spread according to the invention contains thickeners and gelling agents, such as CMC, guar gum, carrageenan,
Viscosity-enhancing agents such as locust bean gum, quinanthan gum, starch and gelatin may be included.

These substances improve the stability and texture of raw products, when stored at ambient and refrigeration temperatures.

Preferred gelling agents consist of gelatin, starch or mixtures thereof, which impart stability during storage and spreading of the spread, and particularly enhance flavor release during consumption of the w7o emulsion spread. This is because they coarsen the dispersed aqueous phase and contribute to the breakdown of the emulsion upon consumption.

Starch is rice starch, oat starch, corn starch,
Preferably, it is selected from the group consisting of wheat starch, phosphate starch, adipate acetylated starch, hydroxypropyl phosphate starch and phosphate acetylated starch.

A suitable concentration of gelatin is 0.5-5%, preferably 1-5%.
The range is 3%.

A suitable concentration of starch is in the range of 1 to 5%, preferably 1.5 to 4% by weight, based on the total weight of the spread.

Emulsions are made in a manner known per se, e.g.
r by Anderson and P, old + 11als
Margarine J, 2nd revised edition, Per(ta)
lon Press.

London, 1965, Chapter 3, by emulsifying an aqueous phase with a fatty phase.

The fatty phase can include vegetable fats and animal fats.

These fats can be hydrogenated, transesterified or fractionated.

For organoleptic and economical reasons, mixtures of vegetable fats and butterfats are preferred.

Vegetable fats can include corn oil, soybean oil, rapeseed oil, sunflower oil, palm oil, coconut oil, palm kernel oil, babassu oil, in their natural form or in randomized or fractionated form.

However, the appropriate fat mixture will depend on the desired nature of the final product. Very suitable plastic fat admixtures for spreads of margarines and fat-reducing products with fat levels in the range 20-90%, preferably 30-65% can be found in the above-mentioned reference book "Margarine J". .

The invention is illustrated by several examples.

Example 1 The milk was pasteurized at 90°C for 5 minutes and then cooled to 20°C.

The milk is 5treptococcus diacetyl.
actis.

teuconostoc cremoris and St.
A commercially available culture containing L. reptococcus cremoris was inoculated and incubated overnight.
Acidified skim milk with H=4.50 was obtained.

The flAM milk was then homogenized at 150 bar.

81W# milk is manufactured and marketed by 5RTI (France).
AQu with 30 cell pairs of anion and cation membranes (type Selemion from Asahi, Japan)
ALIZERPIG t' electrodialyzed.

Electrodialysis was performed at 30° C. for 1 hour at a voltage of 1.5 V/cell pair. Samples were taken and checked for acidity, conductivity and diacetyl content. After 1 hour, the conductivity is about 1.8mS
The area decreased from 0.04m5 to approximately 0.04m5.

The pH dropped slightly to 4.4. Titration of milk to neutrality using caustic soda yields a titratable acid content of approximately 81 mEffi.
/Kl to approximately 24 mm/Kl.

The product after electrodialysis contained approximately 2.5 tyt/Ks diacetyl.

Analysis of the dairy product before and after electrodialysis showed the following composition: Before After 1267I
IIgK/KgTray KlKg362IRgN
a/Ky 12119N a/Kg
9234 Ca/Kg 2mg
Ca/Kg120mg M O/ton
15119 MQ/Kg1000mgCI-
/9 50qC1" /Kg900qP/9 3GGIIgP/9"300■ Site rate tooay Site rate/9
/9840G119 Lactate 12019 Lactate/Kl
/ Kl (total of umbrella organic + non-tim) Reduced fat w/o emulsion spread with the following composition! ! 1 made: Fat phase Weight % Butterfat 20 Vegetable fat 0
20 Lecithin 0.1 beta carotene 0.15 monoglyceride
0.2 Aqueous phase (+) 114.7> Salt
0.35 Potassium sorbate
0.13 Gelatin 2.0 Rice starch 2.5 Electrodialyzed culture milk (sufficient amount) up to 100%.

The spread was prepared by emulsifying the aqueous and fatty phases in a Votator™ in the customary manner.

The O vegetable fat consisted of a 20/80 mixture of palm oil and soybean oil hydrogenated to a melting point of 43°C.

Example 2 Example 1 was repeated using buttermilk as starting material. The fermentation hole was aerated by vigorous stirring for 2 hours, then 1 hour.
Homogenized at 00 bar.

Conductivity during electrodialysis for 1 hour is 1.7 mS to 0.131
It decreased to 13. The pH increased from 4.5 to 4.6.

The acid titer (to neutrality) is approximately 88 mEffi/K
'J reduced to about 23mm hit ffi/K9. Milk 1ffi is 7500119/Kgtfi et al. 100111
It decreased to 9 in 97.

The diacetyl content before and after electrodialysis is about 5.0a! J
/Ky. Analysis of the electrodialyzed butter milk showed the following composition: Calcium 2 mg/K9 Magnesium 32WI/Ky Potassium 8.4■/9 Sodium ゛ 3.2WI/9 Phosphorus 400tty/Kg <organic + non-organic 11) sites A reduced fat spread of the same composition as Example 1 was prepared, except that Rate 04/Kg Chloride 50I#g/Kg electrodialysis cultured buttermilk was used in place of electrodialysis cultured milk.

The panel results were as satisfactory as in Example 1.

Example 3 Example 1 was repeated to make margarine.

The composition of margarine is: Fat phase　　　　　　　　　　　　weight% Butterfat 40 Vegetable fat 40 Lecithin 0.1 Beta carotene 0.15 Monoglyceride 0.2 Aqueous phase (pH 14,7> Salt 0.35 Potassium sorbate 0.13 Electrodialysis culture milk (sufficient amount) up to 100%.

The results of the panel were very satisfactory.

Example 4 The electrodialyzed acid milk (pH 4.4) of Example 1 was slowly heated to about 35°C and the coagulum was then heated to 55°C and filtered to obtain a cheese resembling cottage cheese.

This cottage cheese was mixed with butter (70/30 by weight) in a Hobart mixer to obtain a spread.

The spread was passed to a panel of consumers who judged the product's flavor. The flavor of the product was very satisfactory with no sourness.

Example 5 IN HCj! Dairy cream (39% fat) acidified to D115.2 by [1009/8
gCation ion exchange resin (+-1+ type) type AG
50W-X8 (from BIO-RAD), 1209/3 anion ion exchange resin (OH-type) type AG
2-X8 (from BIO-RAD), 35°C 10 min]. The ion exchange resin was sieved and the cooled cream was inoculated with a commercially available acidic cream culture of the type used in Example 4.

Aging was performed at 12°C for 16 hours. The resulting acidic cream had a pH of 4.50.

The cream was worked to obtain butter using a continuous churn device. Very soft, no acidity I)8
Produced butter with a rating of 4.5. The shelf stability of the product was excellent.

Claims (16)

[Claims] (1) An oil- and water-containing edible spread, comprising:
Contains demineralized, deacidified milk or milk products containing less than 0 milliequivalent acid/Kg pH not exceeding 6.0
An edible spread as described above, characterized in that the aqueous phase has an aqueous phase. (2) The milk or milk product is selected from the group consisting of whole milk, skim milk, whey, butter milk, butter milks and membrane-filtered milk, their concentrates including butter milk, cream, yogurt, cheese and quark. An edible spread according to claim 1, optionally containing flavoring agents and preservatives. (3) The edible spread according to claim 1, wherein the pH of the aqueous phase is in the range of 4.0 to 5.8. (4) the aqueous phase contains 1 to 25 meq. acid/Kg;
An edible spread according to claim 1. (5) The aqueous phase contains less than 80%, preferably 0.5 to 70% of the amount of acids and salts contained in the milk or milk products without removing the corresponding minerals, demineralized, deacidified milk or milk products. The edible spread according to claim 1, which contains the following. (6) The aqueous phase is: 0-950, preferably 0-350 mg potassium/Kg, 0-500, preferably 0-150 mg sodium/Kg, 0-720, preferably 0-250 mg calcium/Kg, 0-80, Preferably 0-20 mg magnesium/Kg, 0-800, preferably 0-200 mg chloride/Kg, 0-800, preferably 0-600 mg phosphorus/Kg, (organic + inorganic) 0-1000, preferably 0-400 mg site Rate/Kg, and 0-100
Edible spread according to claim 1, containing 0.00, preferably 0 to 2500 mg lactate/Kg. (7) Milk or dairy products are Streptococcus l.
actis, Streptococcus diace
tyllactis, Streptococcus cr.
Streptococcus arom
Streptococcus citr
Ophilus, Betacoccus cremori
s, Leuconostoc citrovolum,
Leuconostoc cremoris,Lact
obacillus helveticus, Lacto
bacillus casei and propioni
Demineralized, deacidified milk or milk product according to claim 1, which is acidified by a bacterial culture selected from Bacterium shermanii. (8) Milk or dairy products are Streptococcus
acetyllactis, Leuconostoc
cremoris and Streptococcus
8. Edible spread according to claim 7, which is bacteriologically acidified with a mixture of S. cremoris. (9) An edible spread according to claim 7, wherein the aqueous phase contains diacetyl at a level ranging from 0.1 to 150 mg/Kg, preferably from 1 to 40 mg/Kg. 10. An edible spread according to claim 7, wherein the aqueous phase contains an ingredient selected from the group consisting of a thickening agent, a gelling agent, and a mixture of both thickening and gelling agents. (11) The edible spread according to claim 10, wherein the aqueous phase contains gelatin. (12) The edible spread of claim 10, wherein the aqueous phase contains non-crystalline hydrated starch. (13) The starch is selected from the group consisting of rice starch, oat starch, corn starch, wheat starch, phosphate di-starch, adipate acetylated di-starch, phosphate hydroxypropyl di-starch and phosphate acetylated di-starch, patented. The edible spread according to claim 12. (14) The aqueous phase constitutes 10-80%, preferably 40-70% of the total weight of the spread, and the fatty phase constitutes 20-90%, preferably 30-65% of the total weight of the spread. The edible spread according to scope 1. 15. An edible spread according to claim 1, wherein the fatty phase contains butterfat, preferably a mixture of butterfat and vegetable fat. (16) The edible spread according to claim 1, wherein the spread comprises a w/o emulsion.